Ultimate egg mayo sandwich

An egg sandwich lives and dies on its yolks – which should be fudgily soft. Here we've cut the eggs into chunks, then enveloped them in homemade mayo. Peppery watercress and delicate chives bring it all together between soft white bread for total sandwich satisfaction.

Ingreadient

• 8 eggs
• 1 egg
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 75ml cold-pressed rapeseed oil
• 50ml sunflower oil
• ½ x 25g pack chives
• 4 tsp salted butter, for spreading
• 8 slices white bread
• 50g watercress

Step by step

1. Carefully lower the eggs into a pan of gently simmering water and cook for 7 minutes. Drain, rinse in cold water, then leave in a bowl of cold water until cool (about 5 minutes).
2. Meanwhile, put the egg yolk, mustard, vinegar and a pinch of salt in a tall jug. Whizz with a stick blender, then gradually pour in the oils, without wiggling the blender around too much, until you have a smooth mayonnaise. (You can also do this in a jug blender.) Transfer to a large bowl, then use kitchen scissors to snip in the chives; season.
3. Peel the eggs, then cut each one into 12 chunks; stir into the mayonnaise. Butter the bread, then top 4 slices with the egg mayonnaise and watercress. Sandwich together with the other slices of bread.